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Although many associate it with the Christmas table, duck foie is one of those products that raise the level of any meal or celebration at any time of the year, and if you choose Más Parés , success is assured.
At Casa Ballester we see it often: families who enjoy it as a Sunday appetizer, couples who serve it at a special dinner at home, or those who choose it to surprise those guests who are not satisfied with the usual. A good foie gras has the gift of making any occasion special, with no need for great excuses.
And if we talk about foie, in our store there is a name that stands out without discussion: Mas Parés. For more than four decades, this Catalan company has been producing its products from a farmhouse in Girona, combining traditional craftsmanship with impeccable know-how. Its foie bloc, in all its varieties, and its delicate and balanced mousses, are anchored in our memory for their flavor, texture and respect for the raw material.
Read on to learn about the different varieties of Más Parés foie available at Casa Ballester, we explain the difference between the bloc and the mousse, and we give you some ideas to enjoy duck foie at home like a gourmet, but without complications. As we would do when talking to you, here at the counter.
Perfect, here you have the section “Mas Parés” rewritten in the same friendly, conversational tone and focused on transmitting confidence and knowledge without sounding commercial:
Mas Parés: tradition, respect for the product and a well-made taste.
When we recommend a duck foie at Casa Ballester, we do so with the knowledge of more than 50 years selling gourmet products. It is not just about selling a product, but about sharing what we know is well made, what we have tasted and what we trust. That is why Mas Parés has had a special place on our shelves for years.
Located in an old farmhouse in Girona, they have been dedicated to the artisanal production of duck and goose foie gras for more than 45 years, and it shows in every detail. Their process is always based on respect for the raw material: birds raised with respect for animal welfare, careful preparation and a clear commitment to quality. No rush, no artifice.
Mas Parés was the first plant authorized in Spain to produce foie gras and products derived from duck and goose. Today they export all over the world, but they still maintain that balance that we value so much: the solidity of experience with the sensitivity of those who continue to do things with their hands and palate.
Perfect, here is the next section, keeping the tone close, explanatory and natural, as if the shopkeeper was sharing his knowledge with a curious customer at Casa Ballester:
Bloc or mousse: how do they differ and when to choose one or the other?
It is one of the most common questions when someone approaches foie for the first time: “What is the difference between the bloc and the mousse?” And it is a very reasonable doubt, because although both are based on the same product, the fatty liver of the duck or goose, their texture, flavor and use at the table are quite different.
The foie gras bloc is more compact, denser. It is made with emulsified fatty liver, without adding cream or other ingredients to soften it, which results in a more intense, full-bodied product. It is ideal for cutting into small portions, mounting on toast or accompanying with a sweet ingredient: a compote, a chutney or even some raisins. If you like to enjoy the full power of foie in the mouth, this is your option.
On the other hand, foie mousse is much lighter and creamier. It is made by mixing foie gras with cream or other ingredients that give it air and softness. It is perfect for spreading, melts easily on a slice of warm bread and has a more delicate flavor. It is a good way to start if you have never tried foie, or if you are looking for something that everyone at home likes without being too intense.
Sometimes we are asked which one is better, and the truth is that there is no single answer. It depends on the moment, who you share it with, and the type of experience you are looking for. There are those who always have a mousse in the pantry “just in case”, and those who save a block of foie gras with truffle for a special occasion. The important thing is to know what each one offers… and let yourself be carried away by taste.
Types of Foie Gras elaborated by Mas Parés
In our selection you will find from the purest blocks to blocks and mousses combined with different ingredients that enhance their flavor without disguising it. Products that do not need adornments to stand out, and that invite you to enjoy them calmly, as you enjoy the real thing. Do you want to know them?
Bloc de Foie Mas Parés: the most authentic taste
At Casa Ballester we select Mas Parés products with those who enjoy good food with taste and without haste in mind. Its range of duck and goose foie gras blocks is very wide and versatile, with options for those who seek the purity of traditional foie gras and also for the more adventurous who enjoy more surprising and original combinations.
We tell you a little about each one, so you can choose the one that best fits your moment:
1. Bloc of duck foie gras
The most classic and direct. Made only with duck foie gras, it has a firm texture and a pure flavor, with no additives. It is perfect for those who want to enjoy the product as it is, without embellishments.
Serve it cold, cut into thin medallions on raisin or brioche bread. And if you want to give it a special touch, accompany it with onion jam or a pinch of salt flakes.
Ideal for a simple but elegant dinner, with a glass of sweet wine or chilled cava.
2. Bloc of duck foie gras with caramelized almonds
A delicious combination that combines the creaminess of the foie with the crunchiness of the almonds. The contrast of textures is surprising, and the slight sweet touch provided by the caramelized almonds gives each bite a touch of sophistication. It will especially appeal to those who enjoy balanced and slightly more daring flavors.
Perfect for sharing on an appetizer board, accompanied by fine bread and nuts.
3. Bloc of duck foie gras with figs
Another of Mas Parés’ star combinations. The natural sweetness of the fig enhances the flavor of the foie without hiding it. It has a more aromatic and enveloping profile, ideal for those who enjoy warm and nuanced flavors.
An excellent choice for an intimate dinner, accompanied by a raisined grape wine or a Pedro Ximénez.
4. Bloc of duck foie gras in “flute” format 250g
The same classic duck block, but in a more elongated presentation, designed for clean and elegant cuts. This format is very convenient if you have guests and want to prepare canapés or individual portions with good presence.
Very practical for celebrations or family events. It is also a good gift for those who already know and enjoy foie.
Mas Parés Foie Gras Mousses: softness and balance
If the bloc is intensity and firmness, the foie mousse is the opposite: light, soft, unctuous, with a delicate flavor that even those who are not used to foie gras like. At Casa Ballester we usually say that mousse is the smoothest way to approach foie gras, and Mas Parés works it with a fantastic balance between texture and flavor.
Here is a guide to the different mousses we have in store. Some are so soft that they disappear in your mouth, others have a sweet or aromatic touch that makes them unique. They all have something special.
1. Duck foie gras mousse
The most classic version, with no additives. It has a very fine texture, spreads easily and combines well with almost everything. It is the ideal mousse to have at home always at hand: it goes well in an informal dinner, as an appetizer or even in improvised snacks.
Tip: try it on rustic bread with a pinch of fleur de sel or a few drops of extra virgin olive oil.
2. Foie mousse with onion confit
One of the most versatile. The sweet touch of caramelized onion adds depth without taking away from the foie. It is perfect for those who are looking for something a little different, but without excesses.
Ideal as a spread on rye bread or as part of a soft cheese board.
3. Foie mousse with figs
The fig, with its natural sweetness, brings a very pleasant fruity note that harmonizes perfectly with the creaminess of the foie. It has a sweet but balanced point, and is a favorite among those who appreciate soft contrasts.
Serve with fine toast or biscotti and a port or muscatel wine.
4. Foie Mousse with Pedro Ximénez
Here the sweet Andalusian wine brings elegance and a deep nuance. The flavor of the foie is wrapped in the honeyed notes of the Pedro Ximénez, creating a very special combination. It is a more intense mousse, designed for those who already have some experience with foie and are looking for something with character.
Perfect as a starter at a meal with guests, or to serve with nuts and spiced bread.
5. Foie mousse with truffle
The most aromatic and sophisticated. The perfume of the black truffle is delicately integrated into the mousse, without masking the flavor of the foie. It is a product designed for special occasions, where you are looking for that something extra.
Serve it in small portions, with a neutral bread that does not compete with the aroma. Ideal for pairing with a brut nature cava or an aged white wine.
Tarrinas de Foie Mas Parés: sliced format with the same quality
Sometimes a small tin is not enough. Either because you have guests, because you are going to prepare a special table, or because you simply like to have foie at home without being short. In these cases, the foie gras block tubs, which we sell sliced, are an excellent option, since they maintain the same recipe and care as the individual formats.
With these cuts you not only get the quantity you need, but also more freedom to play in the kitchen: from stuffing vol-au-vents to preparing hot or cold dishes with that unique touch that quality foie brings.
1. Portion of duck foie bloc with caramelized almonds – 1 kg
The contrast between crunchy and unctuous, but in a generous version. This terrine is easily cut into portions and allows to prepare trays to serve in the center, or any recipe with foie. The sweet touch of almonds is still present, but is well balanced by the proportion of foie included.
This format is an excellent option for celebrations or family meals where there are many palates at the table.
2. Duck foie gras and figs block terrine – 1 kg
Perfect for those who already know this combination and know they will like it. The fig, in addition to adding flavor, helps to maintain a soft and pleasant texture. This block works well cold, can be cut into portions or presented in small sandwiches.
Very useful if you need to assemble canapés for an event or a varied appetizer table.
Tips for serving and pairing duck foie gras at home
Foie gras does not need much to shine, but there are small details that can make the difference between a good bite and an unforgettable one. Here we share with you some tips that we often give at Casa Ballester to those who dare to enjoy it at home, either for the first time or as a well-learned habit:
- Temperature is everything: One of the most common mistakes is to serve foie gras just out of the refrigerator. Ideally, it should be taken out 10-15 minutes before serving, so that it recovers part of its unctuousness and its aromas unfold better. It should be fresh, but not frozen.
- How to cut it without unraveling: For the block, it is best to use a thin, non-serrated knife. If you soak it in hot water before cutting, you will get nice, clean portions. You can also use a kitchen string, as is done with some cheeses. Mousse, on the other hand, is served directly with a spoon or spatula.
- The bread, better simple: Avoid very spicy or too crunchy breads that can overshadow the texture and flavor of the foie. A country bread, brioche, or neutral toast are your best allies. If you toast it lightly, even better.
- Just the right accompaniments: A pinch of flaked salt, a fig or onion jam, some raisins, or even some lightly toasted walnuts can enhance the flavor without stealing the show. Less is more.
And which wine goes well with foie?
Pairing foie gras is one of those little pleasures where tradition and creativity blend. Although the most common is to pair it with sweet wines, there are many ways to enjoy it depending on the moment and taste:
- Sweet white wine: a classic. Its smoothness balances the intensity of the foie. You can opt for a Moscatel from the Jumilla or Bullas area, with fruity and floral notes that combine wonderfully with the bloc or the mousse, especially if it contains figs or almonds.
- Pedro Ximénez: deep, sweet and full of character. Highly recommended if you like a marked contrast between sweet and salty.
- Sparkling wines such as cava brut nature or even a sparkling wine from Murcia (such as those from Yecla or Bullas): they bring freshness and cleanse the palate, ideal with foie in mousse format.
- Young, fruity red wine: less conventional, but works well if you are looking for a bolder contrast, especially with spicy mousses or truffle.
In short, to enjoy this excellent foie gras to the fullest, there is no need to complicate things. With a good product and a little pampering, foie gras can become one of those little luxuries that elevate any moment.
Where to buy Mas Parés foie gras with total confidence
At Casa Ballester we have been recommending foie to our customers for decades, and we do it like someone who shares a good recipe or a special wine: with the desire to get it right and to make sure you really enjoy it.
If after reading all this, you feel like trying one of the varieties of bloc or mousse of foie gras Mas Parésyou can visit our store in Plaza de Verónicas, in Murcia, where we will be delighted to advise you, or do it from home through our online store.
We work with our own stock, we take care of the conservation of the product from the origin to your table, and we make fast shipments in 24 hours so that everything arrives in perfect condition. It’s that simple.
And if you have any doubts, you know where to find us: behind the counter or on the other side of the screen, always with the same commitment.
